Ingredients

How to make it

  • Preheat oven to 350 degrees.
  • In a shallow roasting pan, heat olive oil over medium heat on stove. Add squash, season with salt & pepper and toss gently. Add 1/2 cup of the veggie broth and transfer to oven. Bake for 15 minutes or until squash is just tender (do not overcook).
  • While squash is baking, heat butter in large skillet. Add carrots, parsnips, sugar, salt & pepper to taste; sautee until veggies are lightly browned. Add 1/2 cup broth, cover pan and simmer till tender, about 10 minutes.
  • Transfer to a dish and set aside. Add the leeks and remaining 1/4 cup broth to skillet; season with salt and pepper; simmer until tender, about another 10 minutes.
  • Add reserved squash, carrots and parsnips, and toss gently.
  • Taste and adjust seasonings, adding a grating or two of nutmeg. Simmer an additional 3-4 minutes to warm before serving.

People Who Like This Dish 2
Reviews & Comments 3

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    " It was excellent "
    angelica14 ate it and said...
    Sounds wonderful.
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    " It was excellent "
    angelica14 ate it and said...
    I have been looking for a recipe that would use fall veggies as nicely as this one does. Superb. Going to try it!
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  • celiac_ceahow_martine 4 years ago
    looks really yummy
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    " It was excellent "
    cuzpat ate it and said...
    Sound good!
    Was this review helpful? Yes Flag

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